Eat

Zucchini & Tomato Spaghetti

If you’re super hungry, just pop a gourmet-style, ready-made pizza into the oven. The Sunshine Italian Pizza range offers unique flavours including Tartufo e Funghi (for truffle lovers) and the classic Margherita. Dinner will be ready in 10 mins!

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| Prep 20 mins | Cook 5 mins | Serves 4 |

1 kg zucchini

¼ cup olive oil, plus extra, to serve

6 garlic cloves, crushed

400 g punnet tomato medley mix, halved

1½ tbsps finely grated lemon zest

1 cup finely grated Parmesan Lemon wedges, to serve

1 Cut zucchini into “spaghetti” strings using a julienne peeler.

2 In a large frying pan, heat oil on medium. Cook garlic 1 to 2 mins until tender. Stir tomato and zest through. Cook 1 min.

3 Add zucchini (may need to cook in two batches) and 2 tbsps water. Cook, stirring, 1 to 2 mins until just tender. Remove from heat. Stir Parmesan through.

4 Serve drizzled with oil and accompanied with lemon.

CHEF’S TIP

If you’re super hungry, just pop a gourmet-style, ready-made pizza into the oven. The Sunshine Italian Pizza range offers unique flavours including Tartufo e Funghi (for truffle lovers) and the classic Margherita. Dinner will be ready in 10 mins!